Done and Done:
Know When Your Steak is Just How You Like It
Using high-quality cuts of meat is only the beginning of a great eating experience. Familiarizing yourself with the degrees of doneness can help ensure a perfect plate for your diners.
Test steaks, roasts and burgers for doneness using a meat thermometer or instant-read thermometer inserted through the side, with the tip in the center of the cut, not touching any bone or fat. Because your meat will continue to cook while resting, remove steaks from the heat when the thermometer registers 5°F lower than the desired doneness.
Degrees of Doneness: Cooking Beef to Perfection
Rare
120°-125°
Cool, dark-red center
Done and Done
Take the mystery out of beef doneness. Check out this clear, at-a-glance guide with an overview from rare to well done. Because when it comes to great steak, precision matters – and every degree makes a difference.
The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.